Lemony masoor dal with vegetables

I love dals with lemon juice. Latha’s lemon rasam has been a great hit at my home. We also love dali thoywith some lemon juice on top. I want to slowly increase the usage of lemon and decreaseÂ tamarind and tomato in my cooking. Lets see how that goes.

This dal is inspired by Sanjeev Kapoor’sDal bahar recipe that I had seen few years ago on TV. I replaced toor dal with masoor dal(the red colored split masoor dal) since I wanted some change from “friendly neighborhood dal” – toor dal. We both love the taste of this dal. It is very mild but very tasty. It is one of those, which you go on and on and on eating even after your rice is done :).

In the above picture, you cannot actually see any other vegetables except drum sticks. Wonder where they disappeared, I blame it on gravity. They must have sunk to the bottom :).

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19 Comments for “Lemony masoor dal with vegetables”

rashmi prabhu

hello shilpa, im a regular visitor to your website, and find it very comprehenisve. unfortuantely im unable to post comments /requests, i dont know why?! guess soem issue with the ISP here..anyways ths is a lovely recipe and i intend to try it soon :))

prachi

Hi Shilpa,
You know we hardly use tamarind at home, its mostly aam-sol, that you get in the Mangalore stores here, or the packaged aam choor powder. I bought my first packet of tamarind after I discovered your website 🙂 Now i have to think what to do abouot it if you switch to using alternatives!

Masoor dal is the staple dal in our household..they cook quickly and taste great too…I usually make it very simply, like a soup… boil the dal with garlic, and sometimes with carrots, beans and tomatoes, and when it is done, add some turmeric and choppped coriander…we can have bowlfuls of this anytime 🙂

This daal is good . There are other ‘tadka’ or ‘chaunk’ variations. You can add imli, coconut, amchoor instead of the fresh lemon juice to add a tang to the flavour, but nothing to beat the lemon flavour. Green chillies can replace the red, if you prefer, or even a dash of fresh ground pepper is really good. Above all, melted desi ghee with hing in it can be added, a tiny splash, just before eating, and it makes the rice fragrant. A really good pickle to go with any daal – rice is fresh raw, root-less ginger (I don’t know how else to describe it. It is available in the waning monsoon months in Delhi) with a dash of salt and a splash of fresh lemon juice. The ginger turns pink and looks and tastes really good. This is the best food combination in the rainy days.

Pearl

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Hey, Nice to meet you!
I'm Shilpa : a foodie and a food blogger, a Software Engineer, a mom of two young kids. We live in Kansas, USA, born and brought up in India. Love gardening, knitting and crocheting, art and crafts. This blog is to preserve my Aayi's (Varada, my mom who also blogs here) Recipes and cooking methods as well share my adventures with cooking. Learn more